Yield
Makes 18 cookies

Prep and Cook Time: about 25 minutes. Notes: If making up to 5 days ahead, cool and store airtight at room temperature; freeze to store longer. For an intriguing finish, before baking the cookies, sprinkle them lightly with salt as well as sugar.

How to Make It

Step 1

In a food processor, whirl nuts, 3/4 cup sugar, and egg to a coarse paste.

Step 2

Butter and flour a 12- by 15-inch baking sheet, plain or nonstick. Drop level tablespoons of pistachio mixture about 3 inches apart onto baking sheet. Sprinkle lightly with more sugar.

Step 3

Bake cookies in a 325°oven until lightly browned, 14 to 18 minutes (10 to 12 minutes in a convection oven). Let cool on pan until firm, about 5 minutes. Slide a metal spatula under cookies to release; transfer to a rack. Serve warm or cool.

Step 4

Note: Nutritional analysis is per cookie.

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